Thirsty Thursday: Toasted Coconut Vanilla Limeade

for 4 cups
1 cup lime juice (about 10 limes), fresh squeezed
1 cup sweet coconut flakes, packed
2 1/2 cups hot water
1 1/2 cups coconut water (optional, just use regular water if you prefer)
1/4 cup agave nectar
1/2 vanilla bean, scraped (or 1 teaspoon vanilla paste)

Preheat oven to 350 F.  Lightly toast the coconut on a baking sheet, thinly spread out, for about 5-7 minutes, stirring once halfway through. Juice the limes and put all of the used halves into a bowl, along with the coconut and vanilla bean (or vanilla paste), and cover with 2 cups of hot water.  Let it sit for about 10 minutes.  The hot water pulls all of the natural oils out of the lime skins and adds so much flavor. Strain into a blender and add the coconut water, lime juice, and agave nectar.  Blend until just incorporated. Pour into a pitcher and chill in the fridge until ready to serve.

photo & recipe via / The Kitchy Kitchen

No comments:

Post a Comment